Instant Pot Chicken Taco Soup

Name: Instant Pot Chicken Taco Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ lb Chicken Breast (½ pound boneless/skinless chicken breasts); 10 oz Black Beans (1 10 oz can of black beans); 10 oz Corn (1 10 oz can of corn); 4 oz Green chiles (1 4oz can chopped green chilis); 28 oz Chopped Tomatoes (1 28oz can diced tomatoes); 2 tsp Chilli Powder (2 tsp chili powder); ¼ cup Dried cilantro (¼ cup dried cilantro); 1 piece Bell Pepper (1 medium green bell pepper finely chopped); ¼ cup Green Onion (¼ cup chopped green onion); 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Yellow Onion (1 onion finely chopped); 1 cup Water (1 cup water)

25 minMexican

Servings4

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Gluten Free
Dairy Free

Steps

1Press the
2Saute button on the Instant Pot and heat oil.
3Add onion and bell pepper and saute until translucent.
4Add tomatoes including juice and add water. Make sure to scrape all of the bits from the sides and bottom of the Instant Pot as you are stirring.
5Add chicken, chili powder, corn, black beans, green onions, green chilis, and cup of cilantro. Lock lid. Press the manual or pressure cook button and set time for 15 minutes. When time is up, do a quick release until the valve drops and then unlock the lid. Shred the chicken using two forks and then let the soup simmer for 5 minutes.
6Serve the soup into bowls and then top with your favorite toppings such as sour cream, cheese, avocado, etc.